Chocolate Monday: Bittersweet Chocolate Bark with Cinnamon Candies

Nutrition Facts
Servings Per Recipe 4, Calories 336, Protein (gm) 4, Carbohydrate (gm) 48, Fat, total (gm) 20, Saturated fat (gm) 12, Monosaturated fat (gm) 7, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 4, Sugar, total (gm) 24, Sodium (mg) 4, Potassium (mg) 235, Calcium (DV %) 20, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 8 ounces bittersweet chocolate, broken into chunks
  
• 1/3 cup red cinnamon candies such as Red Hots candy
  

Directions
1. Place a sheet of parchment paper on a small platter or plate and set aside. In a small heavy saucepan melt chocolate over medium-low heat, stirring often.

2. When chocolate is melted, remove from heat. Working quickly, stir in about 1/3 of the cinnamon candies. Immediately turn chocolate out onto parchment paper. With the back of a spoon spread out chocolate mixture until candies are in a single layer. Sprinkle remaining candies on top and place in freezer for 10 to 15 minutes or until hard. Leave bark in freezer until ready to break off pieces to serve. Break off pieces to serve.

Makes 4 servings

Recipe and photo by Better Homes & Gardens